Historical Newspapers of South Carolina

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A MEATLESS MEAL, *nt x FOR COMPANY" . (U. N^»: Tfck W oo* of a •erica of articles eoatribotod if • Cook a. TMr recioe* are “diffareet. them oat and paste time in Cek t At the Battle Creek College of Home Economics they spe cialize in planning and _ ing well-balanced meals are both attractive to the eye and nutritious to eat. * . Miss Mar garet Allen Hall, dietitian N a n d nutrition / expert of the o 11 e g e, has prepared for xsEmSEl. ° ur readers » com pany w menu which is particularly palatable, even though it> is absolutely meatless. Propor tion# are given for the Serving of ten. Err* a U Kinr Glased 8w«*t Potatoes Ritsi Tomatoes Fruit Salad a la Creme Bread Beverape Butterscotch Pie Directions lor each dish fellow. 4 Eggs a la King 8 tahlespocr.s butter 4 tablespoons minced street pepper 4 cups tone quart i milk 8 ishlespoons flour 2 cup* musbropms (fresh or canned) 12 hard boiled < ggs. cut in pieces ‘i Uaapoox.s salt M(It butter, add pepper and mush rooms. and cool: until aoft. Stir in flour and add milk. Stir until thick ened. Ado e'asoning and eggs. U«at Very hot and rerve or squares of toast; or pour into a baking dish sprinkle with buttered crumbs and browu ia a quick oven. Local and Personal i\_ News from WQliston Williston, June ~ 19.—Miss Emtd fj of Charleston, is visiting: Miss Hdred Willi*. — The Rev. E. R. Mason, of Green- ille, and the Rev. Mr. Bauknight, of Aikon, who «re conducting an.hvange-' listic meeting, and Mrs. Bauknight «nd children are guests of Dr. . and Mrs. W. C K Smiths Mr. and Mrs. R. A. Weathersbee left Monday for Hickory, N. C.,- in their car for a visit to their daugh ter, Mrs. if. L. Bolick. Morris Wengro is at home for the vacation from the University of South Carolina. Robert E. Lee arrived Saturday from the University of .Georgia to spend the summer with his mother, Mrs. A. S. Blanchard. * Miss Bessie Boylston,,of Allendale, is the guest of her ’sister, Mrs. Q. A. Kennedy, Jj\ ^ Mr. a nd Mrs. A. M. Kennedy, Miss Martha Dixon and Billy v Patterson spent several days last week in Hen dersonville with relatives. Mr. and Mrs. John Miley have re turned from Clem^on 'College and Greeriville. While Mr. Miley was attending the conference, Mrs. Miley visited relatives in Greenville. Miss Lucile Scott is at home for the summer after teaching his ses sion at Piedmont. Misses Nellie Bqrgman and Van Houton, of Syracuse, N. Y., were re nt visitors of Mr. and Mrs. A. S. fcyles. % Miss Gladys Blumu is spending is week with Miss Fairy Bell Blume. at Blackville. Mr. and Mrs. P. M. Hair and fami ly and Miss Ethel Kennedy, of Willis-1 ton, a nd Miss Maggie Birt. of Laurin- burg, N. C., were visitors in Augusta Tuesday. While there they visited Mrs. Hair’s nephew; who has been confined to, his bed since January 4th at the University hospital. Mr. and Mrs. Hamp Bolen and lit tle daughters,* Lorens and Helen, vis ited Mrs. Bolen’s aunt, Mrs. Oscar Ward, in W’agener recently. Invitations are being received in Williston to the marriage of Miss Martha Jefferson Virginia’ Barras, of New York, to William Hamilton Owens, of Washington and New York, to be solemnised in the chantry of .Grace church, New York City. Mon day, June 28th. Mr. Owens is well known in Williston and has a host of friends and relatives here, his father being Dr. Clarence J. Owens, a native of Williston, but residing in Washington, where he has been for j a number of years, and his mother is! _ also of a JVilliston family, b^ing be-*! HDa ■ n * hUy browned ’ fore her m/rn^gc. Miss Marie Lou'sc Kennedy. Little Dorothy Trotti, five year old daughter of Mr. and Mrs. C. II. Trotti, entertained •‘IS little guests on the afternoon of her birthday last Monday. The little hostess was as sisted by her mother and grand mother, Mrs. S. W\ Trotti. After several games were played, the little folk were ushered into the dining room, whei-e they were served ice < I crekmi and cake. The dining table P was adorned with a lovely rake upon ! hich five finy candles burned. Each, uest was presented with a peanut; doll favor. • \ Mesdames W. G. Thompson, Jr„ and W."C. Smith, Jr„ entertained Friday morning with « bridge party, i „ M the latter s home in compliment; and f«id in the whipped cream, of Miss Rachel Norton, of Norwood, Mass,., and Mrs. Gi v egg Smith, of | Salt Lake City, Utah. The rooms j where five tables' were arranged for the players were attractive with their j decorated with bright flowers. Miss Kathleen Tisdale, of Augusta, holder of the highest score, received a deck.; of playing cards. The honor .■7 Drop in ond Let Us-Show’ You Our. Lm ••r.rj^r*: .v * ak •• # ; V i / iv \ PERFECTION OIL STOVES yj-TV ? C. F. Molair - f, Y -•L i ' - \ Barnwell, S. C. \ i Glared Sweat Potatoes 12 modlum-aixed sweat potatoes 1 4 cups sugar *4 cup water I tablespoons butter Bof) the sweet potatoes In Salted water tor ten mlnutea. remove (he akin* and cut In halves lengthwise. Arrange in a buttered pan. Make a *yrup by boiling the sugar and water for three minutee Add the butter. Bruah potatoes with syrup and bake until brown, heating with remaining ryrup. Serve in a hot covered dish. Pit si Tomatoes Slice bread in usual manner, ahapo with three-inch piacuit cutter and toast. Slice r pe tomatoes.’place a sl<e ou toast sprinkle with salt, grated cheese or cottage cheese and onion, and finely chopped pepper. Bake In hot oven until tomatoes.are Fruit Salad a lm Creme 2 large bananas 1 pint sliced pineapple , 1 pound Tokay or Malaga grapes 1 cup Cream Salad Dressing Drain the pineapple and 'e«t Into •mail pieces. Feel the grapes, cut into halves and remove the seeds. Feel the bananas, scrape off the fussy portions, and dice. Mia with the Cream Salad Dressing and serve on e plate garnished with lettuce, or place a spoonful of fruit on tho lettuce leaf with a smaller spoonful of the dressing. Cream Salad Dressing: ■ 2 tablespoons butter A tablespoons flour 1 cup creapa cup lemon juico 1 egg yolks Vk teaspoon aalt 2 tablespoons sugar 2 cups whipped cream Ifelt the butter in n double bqiler, stir in the-flour and'the cream (sour milk being preferable). Stir until it begins to thicken. Beat the egg- yolks. add to them the salt, sugar and lemon Juice, and turn into tho thickiued cream. Cook in a double boiler about five minutes, or until Bu teh Pim were presented powder. guests i dainty boxes of, County Agent Urges Farm Prepardm Plain Pastry: 2 cupa flour % cup fat 1 teaspoon salt Ice water Mix salt with flour. Cut fablpto flour With two knives. Add Jtist enqugh Ice water to hold mixture ti-Kfther without its beiiig sticky. Roll lightly Crom center outward. This is sumcieht psstry for double crusts of one large pie, or two pastry shells. terecotth Filling (fop two pies) 4 egii yolks 4 cups dark brown sugar 4'cups mUff 1 cup flodr County agent H. G. Bi Farmers to watch the. urges:j >oll weevil. is cup butter teaspoons vanilla, extract Beat yolks of eggs Uj inside of _. * double boiler, add milk and butter. Dunnor the past wceVSeveral reports with sugar, and add to ijuim,, wre ^ , X i ,u,lk mixture. Cook until thickened. were received of the boll weevil punc- turinjc square^This was to be ex-j pected. It^afipaan 5 flow that the early of this county is light and iKdeal less than it was last. * r at the same time. But the facts Above should not ear- j ry‘the idea to the farmer that we will’ not have serious bolhweevil damage this year. Dusting machines should be cleaned up and repaired and pdison cured; then watch the different cot- U fields to see when the weevil ac cumulates to such an extent as to warrant beginning to poison. ' With the rain* now coming gener ally in the county, farmers will do reM to watch for the weevil, picking up the first square# that fall gad bu ready to poison 1 Remove from fire and cool. Fill cooked pastry shells. Cover with whipped cream or meringue. Make a meringue With the four egg whites beaieii 1 until stiff, fold iu four tahleepoonfuilr' powdered sugar, pile irregularly on top of the pie and bake in moderate oven until brown. A meatlesp meal, yea But who would ever miss the meat? {Be swrete reed nest sseetfs epedstf eeel* tide.) Why Lang Chimneys? Many women wonder why ell stoves with long chimneys are supe rior to those with short ones. It to because the long chimney* ineufe perfect combustion. In otber words, every drop of oil la completely burnm1 before the heat reaches tho cooking. There fa no chance for soot or odqr. Short chimney stoves as a role focus the beat In one poi*j|—the very -center of tho humor. Long chimney stoves foci)* the heat ea the bottom of the kettles, hut diffuse •t over the entire kettle bottom. That's why food Cooked en long chimney stoves la better dene, j K i % jt Scientific Battle Creek - ' 4 . . ^ was more than satisfied Great institution recommends Perfection after exacting tests «« T RULY scientific is theBattleCreek College of Home Economics. Its nutrition expert, Miss Margaret Allen Hall, cookdd many meals on a Per fection in a nation-wide cooking test conducted by six famous cooks. Miss Hall expressed the most complete satisfaction with the Perfection. The results were fine “Whether I broiled mushrooms,boiled peas or fried timbale cases the results were fine," she said. “The stove lighted quickly. Its heat was steady and even and so easily regulated that 1 cooked all those dishes at the same . time, using a different grade of heat * for each. The flame is steady “The flame did not creep or crawl. I tested the oven with a standard oven thermometer and found that I could keep it any length of time at the temper ature I desired. This is very neces sary for successful baking. Odors don't mix in the oven “One meal I cooked entirely in the oven, com and cheese souffle, stuffed torfkatoes seasoned with onions, and angel food cake. There was no mingling ' pf.odors. This meal saved fuel, fbo, as I used only one burner. Through tne glass doors I cottid see at any moment now e'vej’y dish was getting along. STANDARD OIL COMPANY (NewJersey) Distributors - 26 Broadway - Neui York PERFECTION Oil Cook Stoves and Ovens Warning: Use only genuine Perfection wicks on Perfection Stoves. They ere marked with red triangle. Others will cause trouble. The Perfection is easy to handle and easy to keep clean. And 1 didn't have to scrub pots and pans. The long chimneys prevented discoloration. From the former knowledge I had of oil stoves, my expectations were exceeded by the performance of the Perfection." , Battle Creek Recommends This recommendation came from the Battle Creek College of Home Eco nomics after the most exacting labo ratory tests. Scientific Bsttle Creek wss more than satisfied. And the Per fection was proved ready to meet the cooking needs of any household. All six famous cooks recommend the Perfection. E very oay4,500,000women with Perfections in yheir kitchens are having real cooking satisfaction. Set'Perfections today See the complete line st any dealer’s. Sizes—from a one-burner model at *6.75 to a five-burner range at *120.00. .Select the stove that best fits the needs of your family. Cook on the Perfection —approved by Battle Creek College. Mauufsctmttd'ky Perfection Stove Company CtrveUimd, tjkis Clean, Even Cooking Heat The long chimneys of ths Per fection burn every drop of ths oil before it reaches ths kettle. Thus you get clean, eve* cooking bent fist from soot and smoke. You can be doubly sure st this sort of bent when you use • purs water-while Keroeens that buros cleanly, evenly and without odor —'’Standard” Kerosene. It is specially refined. All impurities that might caop smoke or leave deposits of soot jpsre removed. Tkis assures the maximum amount of heat. By sticking to ''Standard” Kerosene ; you ere sureVf best results from your Perfection. Insist on iu ’ You can buy it snywhm*. Standard Oiml Co. (New Jersey) "STANDARD" KEROSENE .Send for this Free Cook Book Perfection Oil Stoves in Stock and on Pisplay ' i ^ • at • a W •• • 7 Lemon Bros., Inc. - * -